Halibut and Rice with Cheese Sauce
Let’s begin by gathering our ingredients for Rockfish Bisque:
Ingredients:
6 cups water
2 cups dry white wine
2 cups fish stock
4 rockfish fillets
½ cup melted butter
1 cup onions
1 cup carrots
1 cup celery
1 tsp. garlic, minced
½ cup flour
¼ cup brandy
1½ cups tomatoes, seeded and diced
2 tsp. paprika
1 tsp. thyme
1 tsp. cayenne pepper
1 cup heavy cream
salt to taste
Place the 6 cups water, 2 cups white wine, and 2 cups fish stock into a wide, deep pot, and bring to a boil on high heat.
Place rockfish chunks in liquid. Reduce heat to medium and cook for 3-4 minutes. With a pair of tongs, remove fish and refrigerate. Also, place broth in cool place for later.
Put your pot back on the stove under medium heat. Pour in the 1 cup melted butter.
Once the butter is heated up, add 1 cup minced onions, 1 cup carrots, 1 cup celery and 1 tsp. garlic. Sautee for 3 to 4 minutes.
Add 1/4 cup brandy and cook until the alcohol has evaporated.
Mix in 1/2 cup flour, stirring with a spatula or spoon until the mixture is blonde in color and has a buttery aroma.
Add the diced tomatoes, 2 tsp. paprika, 1 tsp. thyme and 1 tsp. cayenne pepper to the vegetables.
Then, pour the cold broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn. Remove bisque from heat.
Purée small amounts of bisque in food processor. Purée all of the bisque and pour puréed bisque back into pot with remaining amount.
Add chopped rockfish meat and 1 cup heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Pour into bowls to serve. Enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
Rockfish Bisque
Recipe of the week: Rockfish Bisque - Winter is here! Warm up with this smooth, creamy, and flavorful spin on a classic. Enjoy!
Ingredients:
- 6 cups water
- 2 cups white wine
- 2 cups fish stock
- 4 rockfish fillets
- 1/2 cup melted butter
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 1 tsp. minced garlic
- 1/2 cup flour
- 1/4 cup brandy
- 1.5 cups tomatoes
- 2 tsp. paprika
- 1 tsp. thyme
- 1 tsp. cayenne pepper
- 1 cup heavy cream
- salt to taste
Instructions:
Place the 6 cups water, 2 cups white wine, and 2 cups fish stock into a wide, deep pot, and bring to a boil on high heat. Place rockfish chunks in liquid. Reduce heat to medium and cook for 3-4 minutes. With a pair of tongs, remove fish and refrigerate. Also, place broth in cool place for later. Put your pot back on the stove under medium heat. Pour in the 1 cup melted butter. Once the butter is heated up, add 1 cup minced onions, 1 cup carrots, 1 cup celery and 1 tsp. garlic. Sautee for 3 to 4 minutes. Add 1/4 cup brandy and cook until the alcohol has evaporated. Mix in 1/2 cup flour, stirring with a spatula or spoon until the mixture is blonde in color and has a buttery aroma. Add the diced tomatoes, 2 tsp. paprika, 1 tsp. thyme and 1 tsp. cayenne pepper to the vegetables. Then, pour the cold broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn. Remove bisque from heat. Purée small amounts of bisque in food processor. Purée all of the bisque and pour puréed bisque back into pot with remaining amount. Add chopped rockfish meat and 1 cup heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving. Enjoy!
Place the 6 cups water, 2 cups white wine, and 2 cups fish stock into a wide, deep pot, and bring to a boil on high heat. Place rockfish chunks in liquid. Reduce heat to medium and cook for 3-4 minutes. With a pair of tongs, remove fish and refrigerate. Also, place broth in cool place for later. Put your pot back on the stove under medium heat. Pour in the 1 cup melted butter. Once the butter is heated up, add 1 cup minced onions, 1 cup carrots, 1 cup celery and 1 tsp. garlic. Sautee for 3 to 4 minutes. Add 1/4 cup brandy and cook until the alcohol has evaporated. Mix in 1/2 cup flour, stirring with a spatula or spoon until the mixture is blonde in color and has a buttery aroma. Add the diced tomatoes, 2 tsp. paprika, 1 tsp. thyme and 1 tsp. cayenne pepper to the vegetables. Then, pour the cold broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn. Remove bisque from heat. Purée small amounts of bisque in food processor. Purée all of the bisque and pour puréed bisque back into pot with remaining amount. Add chopped rockfish meat and 1 cup heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving. Enjoy!
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